Have fun with these healthy and colorful Raspberry Red, White and Blueberry Yogurt Popsicles!
You can feel good about eating these colorful popsicles because they are made with fresh fruits and yogurt. The best part is that you can personalize as much as you want with fruits you choose and amount of simple syrup you use. Keep in mind that they melt fast, so don’t take them out of the freezer until you’re ready to eat or serve them, they definately won’t last long in the hot sun.
Time: 15 – 30 minutes prep, 6 hours for freezing
- 12 oz./1 cup raspberries or strawberries, stems removed
- 12 oz./1 cup blueberries
- 1 Tbsp. simple syrup for each fruit blend (3 total)
- 1 cup vanilla flavored Greek yogurt (or your favorite yogart)
- 3 bananas (optional to add to yogurt)
- Food processor or blender
- Popsicle mold & sticks
- Prep a “staging station” by setting up three lipped bowls to which you will add your strawberries/raspberries blueberries and yogurt/bananas. Make sure to line them up in this order to get the colors of the flag in order!
- Using a food processor, or blender, puree the raspberries with 1 Tbsp of simple syrup until smooth. Set aside.
- Do the same with the blueberries. If you want to make your blueberries “bluer”, you can add a little blue food coloring.
- If you are adding bananas to the white section, puree the bananas with the yogurt and simple syrup until smooth.
- Thin out each of the fruit purees with a little water to make them pourable. Store in the refrigerator until you are ready to make your pops.
- Start by pouring a little of the blueberry in the bottom of each mold.
- Put the mold in the freezer and freeze till firm, at least an hour, or more.
- Next layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress.
- At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
- Remove the foil and add your raspberry stripe.
- Continue adding stripes until your mold is filled freezing each stripe until solid before adding the next. (tip: you can use a popsicle stick to scrape down the insides of the mold after each stripe to keep it cleaner)
- Keep you popsicles in the molds until you are ready to serve. Or, if you are working in batches, wrap each one in wax paper or baggie and put it immediately back in the freezer.
- Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for a few seconds, remove, and try to pull the pops out. If they don’t slide out, immerse again for just a few seconds.
*Tip #1: These are best made fresh or at the most a day in advance.
*Tip #2: For the sharpest stripes, have everything very cold before layering, that way the layers won’t tend to bleed into each other as much.